Ingredients:
-
For bake salmon and salmon skin
- 3 lb (1.5 kg) wild salmon filet, best use the belly part;
- Bone and skin the salmon, save the skin to cover the fish when baking;
- 2 bunches of fresh dill.
-
For wasabi sauce
- 1 teaspoon powder wasabi, can substitute with wasabi paste;
- 1 teaspoon water;
- 1 1/2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket).
Recipe:
Serving for 4
For salmon and salmon skin
- Clean the salmon and wrap it with paper towel;
- In a baking pan, layer dill with stem on the bottom;
- Place salmon on top of dill;
- Sandwich dill between salmon and skin to protect the fish from drying out;
- Put in a 400˚F (200˚C) pre-heated oven for 15 minutes;
- Take out salmon to check;
- Lift the skin and check how done is the salmon;
- Usually it will take 20-25 minutes but also depend on how thick the fish;
- If the fish still translucent, put it back for another 5-10 minutes;
- Take out salmon, plate and serve warm or chill;
- Take out the salmon skin and put back in the broiler, keep an eye on it to avoid from burning;
- Cut to small rectangles;
- Serve warm, top with wasabi sauce.
For wasabi sauce
- Mix equal part of water to the wasabi powder until paste like consistence;
- Add Liquid Aminos to wasabi and mix well;
- Set aside serve with salmon skin.